Monthly Archives: March 2012

Gluten Free Dinner: Herb Stuffed Chicken Breast

Posted on by

Gluten Free Dinner: Herb Stuffed Chicken Breast
This meal was a hit! I adapted this recipe from a more complicated turkey dish Whole Foods recommended. We served this gluten free dinner with sauteed yams and a kale salad.

Serves 4
Preparation Time: 30 Minutes

4 Chickens Breasts (Sliced down the middle, but not completely through)
Butter
1 Garlic Clove (Chopped)
1 Cup Leeks (Chopped)
1/4 Cup Mushrooms (Chopped)
1 Cup Gluten Free Bread Crumbs (Udi’s Bread is great for big bread chunks)
1/4 Cup of Romano Cheese (Grated)
1.5 tsp Parsley (Chopped)
1.5 tsp Rosemary (Chopped)
1.5 tsp Sage (Chopped)
1.5 tsp Thyme (Chopped)
Salt & Pepper to taste

Preheat oven to 350. Melt 2 TBS of butter or sub in olive oil in a large frying pan over medium heat. Add garlic, cook until soft. Add leeks and cook until soft. Add mushrooms, cook until soft. Remove from heat and stir in bread crumbs, cheese, and all the spices.

In a medium sized ceramic baking dish, arrange all 4 chicken breast so the are open faced. Slice butter and put a 1/2 TBS in the open faced of the chicken. Stuff with filling until the filling is gone. Drizzle with olive oil.

Bake for 20 minutes covered with aluminum foil. Then bake another 20 minutes without a cover or until chicken is cooked through and stuffing has browned. Let cool and then serve your gluten free dinner!

Seattle Gluten Free Restaurant: Thrive

Posted on by

It’s been awhile since I’ve been excited about a Seattle gluten free restaurant, but Thrive has me dancing a little two step.

One of my close friends took me to Thrive one afternoon for a healthy lunch. We both got a buddha bowl (delicious bowl with brown rice, quinoa, raw kale, nuts, mushrooms, cashew cream, dehydrated kale, buddha burger, and cucumber to name a few) and chai tea, both were absolutely delicious. Thrive has found a way to make raw kale taste amazing with the use of cashew cream, nuts, dehydrated garnish, and other yummy seasoning.

Thrive is not only a Seattle gluten free restaurant, they are also dairy free, vegan, organic, low sugar, and try to buy local produce. I’ve recently started going to Thrive when I don’t have time to make vegetable juice, a feat they perfect, served up in a completely compostable plastic cup with straw.

They have inspired me to cut out dairy for the most part and also cater to diabetics or sugar intolerant folks like me who can’t eat very much sugar at all. Thrive uses Agave nectar and other alternative sweeteners that are low on the glycemic index.

If you are looking for a healthy meal and education, Thrive is Seattle gluten free central station. I haven’t seen any use of soy either, which is a nice change for a vegan restaurant.